Ingredients

The following ingredients have 3 Servings
  • 1/3 cup chia seeds
  • 1 tablespoon maca powder
  • 2 cups unsweetened coconut milk (from one 14.5 ounce can)
  • 1 tablespoon maple syrup
  • 1/4 cup almond butter, plus more for serving
  • 2 tablespoons roughly chopped almonds
  • 2 tablespoons unsweetened finely grated coconut

Instruction

  • In a medium mixing bowl, whisk together chia seeds and maca until combined. Pour in the coconut milk, maple syrup and almond butter; whisk to incorporate. Set aside for 10 minutes. Stir to prevent any clumps from forming, then divide between 4 small mason jars, glasses or bowls. Cover and refrigerate until the seeds have plumped, at least 3 hours, or overnight. 
  • In a small skillet, toast the coconut and almonds over medium-low heat until golden brown, about 3 minutes. 
  • Cover and refrigerate until ready to eat, then top the chia pudding with a small spoonful the toasted almonds and coconut. The pudding cups and coconut mixture will keep for up to 4 days stored separately.